Lamb Skewers with a Pesto Quinoa Salad
120g Uncooked Quinoa
½ Cucumber with Seeds Removed and Halved
10 Mini Tomatoes Halved
20g Cooked Garden Peas
Lettuce Leaves (Whatever you have on hand!)
2 tbsp. Pestle + Mortar Green Pesto
¼ Lemon Juice
- & Salt and Pepper to Taste
400g Lamb, Cubed
Oil for Cooking
Pinch of Salt & Crack of Black Pepper
1 tbsp. Pomegranate Arils
Soak the skewers for 30 minutes in cold water before you thread your lamb on them as this stops them from burning. If you are using metal ones, disregard this step and thread the lamb evenly between each of the skewers, sprinkle salt over them, and set them aside.
Cook the quinoa as per the pack instructions, when cooked spread on a large baking tin to cool.
Heat a pan over medium heat, add oil heating for a minute or two, add in the lamb skewers in batches 3-4 at a time, turning so each side is browned. Let the lamb skewers rest in a warming oven in between batches.
Add the lettuce to one end of the serving plate/bowl and then add the cooked quinoa. Arrange the cucumber, tomatoes, peas on top of the quinoa, squeeze the lemon juice over the top. Salt and pepper to taste.
Arrange the cooked lamb skewers at the other end of the plate/bowl, drizzle the pesto over the top of the salad and lamb, sprinkle the pomegranate, basil leaves, add the lemon wedges to the dish and serve.
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